Vegetable Lasagna Toss

Antonis Achilleos

Beans are a great low-fat source of protein. Add broccoli and you'll get a healthy dose of fiber, too. Plus, the broccoli and tomatoes are loaded with vitamins and cancer-fighting phytochemicals. The Romano provides full flavor (and calcium) without adding much fat.

Total Time: 0:30

Prep: 0:10

Cook: 0:20

Level:
Easy

Yield:
4 main-dish servings

Serves:
4

Ingredients

8 oz. lasagna noodles

1 tbsp. extra-virgin olive oil

2 clove garlic

1 bag broccoli florets

1 c. low-sodium chicken broth

1 can white kidney beans (cannellini)

3 large tomatoes

⅓ c. freshly grated Romano cheese, plus additional for serving

Directions

Heat 5- to 6-quart covered saucepot of salted water to boiling over high heat. Add noodles and cook until just tender, about 2 minutes longer than label directs.